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Cheese Soufflé
A soufflé sounds difficult to make, but it's really not. The important thing is to break down the steps carefully: you start by making a béchamel sauce, then add cheese, then egg yolks (and it becomes a Mornay sauce), and finally the beaten egg whites.
All that's left to do is place in a well-buttered and floured oven.
All that's left to do is place in a well-buttered and floured oven.
1 hour 35 min.
Average
5 people
10 IngredientsLast modified on: June 13th 2024
For 5 people, you will need:
- 1
6 eggs - 2
250 g whole milk - 3
1 pinch grated nutmeg - 4
50 g butter - 5
50 g flour - 6
150 g grated cheese - 7 1 tablespoon butter
- 8 1 tablespoon flour
- 9
salt - 10
pepper - Total weight: 840 grams
Change measures:
Times for this recipe
Preparation: 1 hour 4 min.
Cooking: 30 min.
All in all: 1 hour 35 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
Stage 2 - 10 min.
Bring 250 g whole milk to the boil with 1 pinch grated nutmeg in a pan. Take off the heat as soon as it boils.
Stage 3 - 5 min.
Melt 50 g butter in another pan over low heat.
Stage 4 - 5 min.
Next add 50 g flour all at once, salt and pepper, then stir constantly for 1 minute using a soft spatula or wooden spatula. This mixture is the "roux" and should not be allowed to brown.
Stage 5 - 5 min.
Still over low heat, pour in the hot milk in a trickle while whisking to mix thoroughly...
Stage 6
...until the sauce is thick.
If this looks familiar, it's because you have just made a classic bechamel sauce.
If this looks familiar, it's because you have just made a classic bechamel sauce.
Stage 7 - 2 min.
Remove from the heat, add 150 g grated cheese...
Stage 8 - 3 min.
...and mix well.
Stage 9 - 5 min.
Check that the mixture is not too hot (you should be able to hold your finger in it); if not, leave to cool for a while longer.
Then add the egg yolks 2 at a time, mixing thoroughly at each stage.
Then add the egg yolks 2 at a time, mixing thoroughly at each stage.
Stage 10
The mixture should now be very smooth.
Preheat the oven to 360°F (180°C).
Preheat the oven to 360°F (180°C).
Stage 11 - 5 min.
Beat the egg whites until stiff.
Stage 12 - 1 min.
Tip 1/4 of the beaten whites into the mixture.
Stage 13 - 4 min.
And fold in gently.
Stage 14 - 2 min.
Then tip this onto the rest of the egg whites...
Stage 15 - 5 min.
And fold in gently.
It doesn't really matter if there are a few lumps of white that are not completely mixed in.
It doesn't really matter if there are a few lumps of white that are not completely mixed in.
Stage 16 - 5 min.
Butter the dish and dust with flour, as shown in this video.
Stage 17 - 2 min.
Pour the mixture into the dish until no more than 2/3 full.
Stage 18 - 30 min.
Bake for about 30 minutes, until the soufflé is well risen and nicely browned.
Stage 19
Serve immediately with a green salad, for example, a few herbs and a good French dressing (vinaigrette).
Remarks
Here are the main points to watch if you want to make a successful soufflé: :
For a professional touch you can give the soufflé a flat, smooth top by smoothing the surface with a palette-knife before baking and begin the cooking with 3 minutes under the grill.
As for the cheese, I prefer Comté, but you can use whatever you choose, even a mixture.
- The roux must not be allowed to brown (don't overcook it)
- The mixture must not be too hot when you add the egg yolks (or they will cook)
- The whites must be beaten until they are quite stiff
- The dish should be buttered well, then dusted with flour
- The dish should have sloping sides (to allow the soufflé to swell and rise during cooking)
For a professional touch you can give the soufflé a flat, smooth top by smoothing the surface with a palette-knife before baking and begin the cooking with 3 minutes under the grill.
As for the cheese, I prefer Comté, but you can use whatever you choose, even a mixture.
Keeping: A soufflé does not keep.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 90 RDI=40 % | 70 RDI=7 % | 130 RDI=20 % | 1,860 RDI=90 % | 7,800 RDI: 90 % |
| Per 100 g | 10 RDI=4 % | 8 RDI=1 % | 20 RDI=2 % | 220 RDI=10 % | 930 RDI: 10 % |
| Per person | 20 RDI=7 % | 10 RDI=1 % | 30 RDI=4 % | 370 RDI=20 % | 1,560 RDI: 20 % |
How much will it cost?
- For 5 people : 3.20 €
- Per person : 0.65 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Whole milk
Like these other recipes: Pistachio confectioner's custard, Pain perdu, Gratin Comtois, Naan, Caramelized pear custard tart, ... See them all 67
Grated cheese
Like these other recipes: Gratin slices with spinach, Celeriac and mushroom gratin, Salmon and Spinach Gratin, Spinach Croque-monsieur , Aperitif rolls, ... See them all 73
Butter
Like these other recipes: Little apple and verbena tarts, Scallops with crunchy vegetables and wine sabayon, Linzer torte, Flaky chocolate brioche, Cauliflower "moelleux" in ramekins, ... See them all 476
Flour
Like these other recipes: Lumberjack turnovers, Far Normandy-Brittany, Bonnevaux apple tart, Half-cooked chocolate cake with raspberry coulis, Strawberry and rhubarb crumble, ... See them all 203
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